Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quart of flour add three tea-spoons baking powder
- one cup of lard
- one cup rich buttermilk
- two cups sour milk one tea-spoon soda
- half cup lard
- three tea-spoons baking powder
- one tea-spoon soda
- two halves
- salt
Directions
To one quart of flour add three tea-spoons baking powder, one of salt, and one cup of lard and butter mixed; mix up soft with milk, roll thin; have apples pared and cored; cut pieces of dough just to fit the apple, pinch crust together; steam one hour. Serve with cream and sugar.
Apples sliced in pan, sugared, and covered with this crust make a nice dessert; also peaches and blackberries are very nice in this way.
APPLE DUMPLINGS— ROLLED
Peel and chop fine tart apples, make a crust of one cup rich buttermilk, one tea-spoon soda, and flour enough to roll; roll half an inch thick, spread with the apple, sprinkle well with sugar and cinnamon, cut in strips two inches wide, roll up like jelly-cake, set up the rolls in a dripping-pan, putting a tea-spoon butter on each; put in a moderate oven, and baste them often with the juice.
Puddings and Sauces.
APPLE DUMPLINGS— BOILED.
Add to two cups sour milk one tea-spoon soda, and one of salt, half cup lard, flour enough to make dough a little stiffer than for biscuit; peel, halve and core apples; put two halves with a little sugar in the cavity of each dumpling (it is nice to tie a cloth around each one), put into kettle of boiling water slightly salted, boil half an hour, taking care that the water covers the dumplings. They are also very good steamed. To bake, make in the same way, using a soft dough, place in a shallow pan, bake in a hot oven, and serve with cream and sugar. Fresh or canned peaches may be used in the same way.